Baked Cod Shakshuka
This recipe features tender cod fillets baked directly in a vibrant, spiced shakshuka sauce. Starting with sautéed aromatics and spices, a rich San Marzano tomato base is simmered before delicate cod is nestled within and finished in the oven. It's an easy, flavorful, and healthy one-pot meal, perfect for a weeknight dinner.
Equipment
- 1 Large Dutch Oven Must be oven-safe for both stovetop simmering and oven baking.
- 1 Cutting Board For preparing vegetables and aromatics.
- 1 Chef's knife Essential for slicing and dicing ingredients efficiently.
- 1 Wooden Spoon or Spatula For stirring the sauce and sautéing vegetables without damaging the pot.
- 1 Measuring Spoons For precise measurement of spices.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 small yellow onion halved and thinly sliced
- 1 red bell pepper thinly sliced
- 3 garlic cloves thinly sliced
- 1 jalapeno thinly sliced
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 28-ounce can crushed San Marzano tomatoes
- 1 to 2 teaspoons sherry vinegar
- 4 6 ounce cod fillets, skin removed
- Parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
Notes
To elevate the depth of flavor in your shakshuka base, ensure the initial sautéing of the onions, peppers, garlic, and jalapeño is thorough, allowing them to truly caramelize and sweeten before adding the tomatoes. This builds a robust foundation. When simmering the tomato sauce, a gentle, longer reduction will concentrate flavors beautifully. For the cod, precise cooking is key; avoid overcooking as it will become dry. The fish is done when it just begins to flake, typically around 15 minutes. The sherry vinegar provides a crucial acidic lift, brightening the rich tomato base. For presentation, generous fresh parsley and a final drizzle of high-quality extra-virgin olive oil not only add visual appeal but also a fresh herbaceous note and richness.